Ingredients:

  • 1 pound (450g) rotini pasta
  • 1 cup (150g) broccoli florets, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (60g) black olives, sliced
  • 1/2 cup (60g) cheddar cheese, cubed (optional)
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) sour cream (or Greek yogurt for a lighter option)
  • 1/4 cup (60ml) buttermilk
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain immediately and rinse with cold water to stop the cooking process. Drain again thoroughly.
  2. Chop all vegetables (broccoli, tomatoes, red onion, olives) according to the ingredient list.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream (or yogurt), buttermilk, dill, parsley, chives, garlic powder, onion powder, and black pepper until smooth. Taste and season with salt.
  4. Add cooked pasta, prepared vegetables, and cheese (if using) to the dressing. Gently toss to coat evenly.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Stir before serving. Garnish with extra fresh herbs, if desired.